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Carrot Cake Oatmeal

Carrot cake packed with fiber and vitamin A.

  • 15min
  • 45mins


  • 1 cup Golden Oats Instant Oatmeal
  • 4 cups water
  • 1 apple - peeled, cored, and chopped
  • 1/2 cup shredded carrot
  • 1/2 cup raisins
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground ginger
  • 1 pinch salt
  • 1 tablespoon butter
  • 3/4 cup chopped pecans
  • 1 tablespoon brown sugar
  • 1/2 cup plain yogurt



  1. Bring water to a boil in a heavy, large saucepan, and stir in the oats. Reduce heat to a simmer, and cook oats until they begin to thicken, about 10 minutes; mix in the apple, carrot, raisins, cinnamon, nutmeg, ginger, and salt. Let the oats simmer until tender, about 20 more minutes.
  2. While the oats are simmering, melt butter in a skillet over medium-low heat, and stir in the pecans. Toast the nuts until fragrant and lightly browned, 2 to 5 minutes, then sprinkle with brown sugar and stir until sugar has melted and coated the pecans.
  3. Serve in bowls, each topped with about 2 tablespoons of the pecan mixture and a dollop of yogurt.

Source: allrecipes.com

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